2006 Bernardus Winery and Vineyard Marinus Carmel Valley Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot

I’ve heard a lot of talk lately about the Paleolithic diet and the benefits of resveratrol, an antioxidant found in red wine. The former expounds on the benefits of a diet primarily composed of pasture fed meat, fish, vegetables and fruit much like that of our caveman ancestors (assuming you believe in evolution) while the latter is purportedly a leveler of “bad” cholesterol found in the modern diet. So, arguably, the grilled fillet, sautéed mushrooms and arugula and kale salad I made, paired with a glass of the 2006 Bernardus Marinus is, well, as good as it gets in my personal food pyramid! Yes, that pesky qualifier “moderation” is supposed to come into play, but two out of three ain’t bad. And, neither is the Marinus. Made in the Bordeaux style, this is a balanced and sophisticated wine with aromas of black cherry and anise, and rich flavors of dark berries, coffee and vanilla. The medium tannins provide a lovely mouthfeel and the finish is long and supple. It’s bigger than most of its French counterparts and, being young, benefits from decanting but, at $19.99, it is a noteworthy “player” in this category.